CN110463806A - Molded food product and its manufacturing method - Google Patents
Molded food product and its manufacturing method Download PDFInfo
- Publication number
- CN110463806A CN110463806A CN201810448562.0A CN201810448562A CN110463806A CN 110463806 A CN110463806 A CN 110463806A CN 201810448562 A CN201810448562 A CN 201810448562A CN 110463806 A CN110463806 A CN 110463806A
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- Prior art keywords
- food
- raw
- glycerol
- supplement
- food product
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- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 98
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 215
- 239000000463 material Substances 0.000 claims abstract description 91
- 239000013589 supplement Substances 0.000 claims abstract description 75
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 18
- 239000003765 sweetening agent Substances 0.000 claims abstract description 18
- 235000013339 cereals Nutrition 0.000 claims abstract description 17
- 239000004519 grease Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims description 31
- 230000008569 process Effects 0.000 claims description 22
- 235000013399 edible fruits Nutrition 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 18
- 235000021067 refined food Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000001802 infusion Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 230000002335 preservative effect Effects 0.000 abstract description 5
- 238000009736 wetting Methods 0.000 abstract description 3
- 235000011187 glycerol Nutrition 0.000 description 65
- 241001070941 Castanea Species 0.000 description 20
- 235000014036 Castanea Nutrition 0.000 description 20
- 238000009923 sugaring Methods 0.000 description 18
- 235000014571 nuts Nutrition 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 12
- 240000007594 Oryza sativa Species 0.000 description 9
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- 238000000465 moulding Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 235000009566 rice Nutrition 0.000 description 9
- 108010073771 Soybean Proteins Proteins 0.000 description 8
- 235000019710 soybean protein Nutrition 0.000 description 8
- 239000006188 syrup Substances 0.000 description 6
- 235000020357 syrup Nutrition 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
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- 238000011156 evaluation Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
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- 238000012545 processing Methods 0.000 description 4
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- 238000001228 spectrum Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
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- 238000005520 cutting process Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
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- 235000005822 corn Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000008021 deposition Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000021038 drupes Nutrition 0.000 description 2
- 238000005538 encapsulation Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000905 isomalt Substances 0.000 description 2
- 235000010439 isomalt Nutrition 0.000 description 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
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- 244000226021 Anacardium occidentale Species 0.000 description 1
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- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 238000005033 Fourier transform infrared spectroscopy Methods 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- PYMYPHUHKUWMLA-VPENINKCSA-N aldehydo-D-xylose Chemical compound OC[C@@H](O)[C@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-VPENINKCSA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
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- 235000021329 brown rice Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 235000012182 cereal bars Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 239000000549 coloured material Substances 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- -1 isomaltoketose Chemical compound 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000007747 plating Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of molded food product and its manufacturing method, and the molded food product containing a large amount of supplements with raw-food material although be but not necessarily to sterilize or encapsulate preservative, the mouthfeel of food materials flavor and wetting with supplement raw-food material, shape-retaining ability and depot excellent.The molded food product that can solve the above subject is characterized in that, contain cereals, supplement raw-food material, glycerol, sugar sweetener and grease type, and Aw is 0.67 or less, the glycerol imposes on the surface of the supplement raw-food material, and the supplement raw-food material of the glycerol is applied on the surface containing 15~55 weight % in molded food product total weight.
Description
Technical field
The present invention relates to a kind of molded food product and its manufacturing method, the molded food product is although use food containing a large amount of supplements
Raw material is but not necessarily to sterilize or encapsulate preservative, (the っ と り と of food materials flavor and wetting with supplement raw-food material
) mouthfeel, shape-retaining ability and depot excellent.
Background technique
The molded food product of " cereal bars " etc is described generally below to manufacture: appropriate in the cereal for being process cereal
Nut fruits, dry fruit etc. is added, and is mixed together with syrup such as grease, sugar sweeteners, is shaped to bulk, sheet, rodlike etc..
For example, as it is known that having containing Granola (the Glan Nola wheat in the group being made of fruit and nut (Na ッ Star)
Piece) ingredient, supplement with the molded food product of food fiber and glycerol (for example, with reference to patent document 1.).The molded food product be make through
The glycerol of 2~6% levels is dispersed in the inside of entire molded food product in the dextrose syrup of hydrogenation, molded food product, with suppression
The molded food product that flexibility declines caused by making because of addition supplement food fiber.But although the molded food product can assign
Molded food product entirety flexibility but has the astringent taste (え ぐ body) derived from glycerol but then, therefore flavor has room for improvement.
In addition, there are problems in terms of keeping quality if being higher than 0.7 Granola ingredient containing Aw.
In addition to this, such as, it is also known that have containing binder, raw-food material and collagen peptide solid food (for example,
Referring to patent document 2.).The solid food is produced as follows: firstly, being added in the binder made of by carbohydrate infusion
Collagen peptide solution prepares binder blank, and the raw-food materials such as cornflakes, extruding wheat, fruit processed goods are added thereto, into
Row molding, cutting.It should be noted that it is generally believed that the solid food include 7~20 weight % collagen peptides, can press down
System caused by timeliness variation because solidifying.However, the solid food has improvement in terms of derived from the smell of collagen peptide, flavor
Leeway.In addition, the raw-food material content setting of fruit processed goods etc is lower, therefore, flavor is poor, the mouth not moistened
Sense.
Existing technical literature
Patent document
Patent document 1: Japanese Unexamined Patent Publication 2-39869 bulletin
Patent document 2: Japanese Unexamined Patent Publication 2008-245634 bulletin
Summary of the invention
The project solved is wanted in invention
The present invention is completed in view of situation as described above, it is intended that providing a kind of molded food product and its system
Method is made, the molded food product has supplement although being but not necessarily to sterilize or encapsulate preservative with raw-food material containing a large amount of supplements
With the food materials flavor of raw-food material and the mouthfeel and shape-retaining ability of wetting and depot excellent.
Solution for solving the problem
The present invention realizes above-mentioned purpose by following molded food products, which is characterized in that, containing cereals,
Supplement raw-food material, glycerol, sugar sweetener and grease type, and Aw is 0.67 hereinafter, the glycerol imposes on the supplement food
The supplement food original of the glycerol is applied on the surface of raw material, the surface containing 15~55 weight % in molded food product total weight
Material.
At least one of it is preferred that supplement is that nut processed food (Zhong real is processed food with raw-food material) and dry fruit.
In addition, realizing above-mentioned purpose by the manufacturing method of following molded food products, which is characterized in that, according to
It is secondary to carry out following processes.
(1) processed food raw material, the process for obtaining supplement raw-food material,
(2) process for granting glycerol on the surface of above-mentioned supplement raw-food material,
(3) infusion sugar sweetener reaches 84 ± 3 process to Bx,
(4) it adds and liquid grease type and mixes in the sugar sweetener after above-mentioned infusion, then, add cereals and upper
Supplement raw-food material is stated, and carries out the process for being mixed to get mixture,
(5) said mixture is formed, the process for obtaining molded food product.
It is preferred that supplement is at least one of nut processed food and dry fruit with raw-food material.
That is, the inventors of the present invention concentrate on studies to the molded food product under entering, that is, obtained containing processed food raw material
To nut processed goods, the supplements raw-food material such as dry fruit molded food product in, the molding containing a large amount of supplement raw-food materials
Food has the molded food product of good flavor and wet mouthfeel.
As a result, it has been found that when also applying the supplement raw-food material of glycerol containing surface other than containing cereals, it can
Obtain the molded food product of good flavor and wet mouthfeel with the undesirable astringent taste for eliminating glycerol.This is because
Glycerol is not the structure that the inside of entire molded food product is dispersed in as existing product, nor is to infiltrate into supplement
With the state inside raw-food material.That is, being dispersed in molded food product together with raw-food material with supplement this is because glycerol has been made
In structure.
In addition, it has been found that if containing the supplement food for applying glycerol of 15~55 weight % in molded food product total weight
Raw material is then improved as the shape-retaining ability of molded food product.
In turn, as manufacturing method, for glycerol to the method for granting of molded food product, change and eaten as at present in molding
By glycerol addition in the adhesion ingredient being mixed together with raw materials such as cereals or in supplement food original in the manufacturing process of product
The method for making glycerol infiltrate into the inside of supplement raw-food material in the process of material has found in mixed-forming raw-food material
The method for granting glycerol with raw-food material upper surface in supplement before.By the manufacturing method, the mouthfeel to moisten is had found that while,
But decline the Aw of supplement raw-food material itself, so entire molded food product it is adjustable to Aw be 0.67 or less.As a result it sends out
It is existing, even if heating sterilization or the encapsulation of preservative without baking, cooking disinfection etc, can also assign it is depot, thus
Complete the present invention.
Invention effect
It, therefore, can be with without its undesirable astringent taste containing glycerol for molded food product of the invention
The food materials flavor with supplement raw-food material is experienced, even if in the case where being used together by more than one supplement raw-food material, it can also
To taste respective flavor simultaneously.In addition, having the shape-retaining ability of wet wet and soft mouthfeel and maintenance bar-like shape.
In turn, although for wet mouthfeel, being adjustable to Aw is 0.67 hereinafter, therefore, can be without toasting, steaming
Boil long-term preservation in the case where the heating sterilization or encapsulation etc. of preservative of sterilization etc.
Specific embodiment
In the following, the present invention is described in detail.
Molded food product of the invention contains cereals, supplement raw-food material, glycerol, sugar sweetener and grease type.
It as above-mentioned cereals, can enumerate: cereal, nut etc..The cereal refers to oat, barley, wheat, corn, white
The cereals such as rice, brown rice crushed, pulverized etc. crushing, crushing laminate (flake) shape, make its extruding that puffy be made
The product that equal implementations are process.For example, can enumerate: oatmeal (oatmeal), oatmeal (oat flakes), corn
Piece (cornflakes), rice piece (rice flakes), wheat or the expanded snack (puff snack) of rice, extruding wheat, extruding
Rice, quick-fried big popped rice (puffed rice), crispy rice (rice crispy) etc..As nut fruits, refer to drupe etc. as edible
The drupe that moisture content is low and lipid content is high in hard-shelled seed (fruits of trees).For example, can enumerate: almond, Australia
Nut, cashew nut, fibert, shelled peanut, walnut etc..They can be used alone or multiple combinations use.
As supplement raw-food material, can enumerate food such as nut fruits, fruit class, greengrocery, beans, meat, fish
Semimoist foods made of Raw material processing, half food, intermediate moisture food etc..They can be used alone or multiple combinations make
With.Here, raw-food material refers to the undressed food before the Raw material processing for molded food product, supplement raw-food material refer to by
The raw material of molded food product manufacture after raw-food material processing.
Specifically, the sugaring chestnut for being process the chestnut as raw-food material can be enumerated as nut processed food
Sub (マ ロ Application グ ラ ッ セ) (Aw is 0.7~0.85), processes food, can enumerate will be made of various fruit process as fruit
Dry fruit (Aw is 0.5~0.7) etc..In addition, the sweet tea natto (Aw 0.75 for being process various beans can be enumerated as bean product
~0.85), as meat products, the dried beef (Aw is 0.75~0.85) etc. for being process meat can be enumerated.As supplement food
Product raw material is suitble to use at least one of nut processed food and dry fruit in terms of flavor, mouthfeel, shape-retaining ability.
For supplement raw-food material, according to the size of raw-food material, can before raw-food material preparation, in preparation, system
It is crushed, crushed or cut and used at least one stage in rear.Preferably each side of the size for including in molded food product is 1
~8mm or so.
Glycerol is C3H5(OH)3The trivalent sugar alcohol of expression is a kind of sticky and pleasantly sweet, astringent taste colourless transparent liquid.It is molten
Point is 18 DEG C, is substance soluble easily in water, with hygroscopicity, water-retaining property.It can hydrolysis by grease (triacylglycerol) or chemistry
Synthesis is to manufacture.In addition, in the present invention, it is critically important at depot aspect containing glycerol.
In addition, it is critically important at flavor, depot aspect with raw-food material upper surface to grant above-mentioned glycerol in supplement.It needs
Bright, " state that glycerol is applied on surface " of the invention refers to the shape of the whole surface of glycerol covering supplement raw-food material
State, the state on covering part surface.
Molded food product of the invention is to grant glycerol on the surface of processed food raw material obtained supplement raw-food material
Later, molding after being mixed with other raw materials.Therefore, the glycerol in molded food product becomes and spreads together with raw-food material with supplement
State (point in て い Ru state).By having a structure in which, the Aw of adjustable supplement raw-food material, mouthfeel.
For example, can keep wet in the case where granting supplement raw-food material of the Aw before glycerol higher than 0.67
Mouthfeel while the Aw of molded food product entirety is effectively adjusted to 0.67 or less.In addition, the Aw before granting glycerol is
In the case where 0.67 supplement raw-food material below, it can will increase while Aw is 0.67 or less maintaining molded food product
Benefit is adjusted to moisten with raw-food material, soft is easy to edible mouthfeel.
It should be noted that for the supplement raw-food material after glycerol is granted on surface, due in subsequent process
In with other raw materials mix type, therefore, supplement is broken with raw-food material sometimes in mixing, but is had not been changed glycerol and be dispersed in
Situation in molded food product does not influence said effect.
In addition, in molded food product of the invention whether there is or not the glycerol of distribution, can be according to utilizing infrared spectrophotometer
(FT-IR) to two spectrum resolutions being measured to edge of the supplement separated from molded food product raw-food material
(difference spectrum (poor ス ペ Network ト Le)) is judged.That is, it is poor to generate in the case where the supplement raw-food material of glycerol is applied on surface
Spectrum, but in the case where glycerol being not used or glycerol infiltrates into internal supplement raw-food material, poor spectrum is not generated.
In turn, the surface containing 15~55 weight %, preferably 17.5~52.5 weight % in molded food product total weight is applied
There is the supplement raw-food material of glycerol, it is critically important in terms of mouthfeel, shape-retaining ability.When less than 15 weight %, have as crisp (さ
く さ く と) mouthfeel tendency, be more than 55 weight % when, have the tendency that shape-retaining ability decline, become fragile.
As above-mentioned sugar sweetener, for example, can enumerate: monosaccharide (glucose, fructose, D- xylose etc.), oligosaccharide kind (sugarcane
Sugar, lactose, maltose, isomaltoketose, trehalose etc.), oligosaccharide (oligoisomaltose, oligofructose, soyabean oligosaccharides
Deng), sugar alcohol (D-sorbite, maltitol, isomalt (イ ソ マ Le ト) (isomaltoketose reduzate) etc.), starch
Class (starch syrup, reduction starch syrup, powdery syrup, isomerized sugar etc.), honey etc..They can be used alone or multiple combinations
It uses.Wherein, in terms of it can control the sweet taste of molding food, inhibit viscosity, it is suitble to use isomalt, starch sugar
Slurry, reduction starch syrup.
As above-mentioned grease type, in addition to animal raw fat (butter, lard etc.), vegetative grease (salad oil, artificial Huang
Oil, vegetable hardened oil, cocoa butter, olive oil, rice bran oil etc.) other than, it can also enumerate: using butterfat as whipping cream (the raw ク リ ー of raw material
System), sour cream, cheese etc.；Nut paste (Na ッ ツ ペ ー ス ト) etc. contains the food etc. of a large amount of vegetative greases.These grease types
According to the exclusive use of target flavor or multiple combinations use.
In addition, can according to need in addition to above-mentioned raw materials and be properly added auxiliary material in molded food product of the invention.
For example, can enumerate: fragrance, coloured material, seasoning (caramel sauce etc.), extract (extract) class, powder fruit juice, powder vegetable
Vegetable juice, machine-shaping product (sugar (candy chip), bakery (baked I Fruit), crisp food (crunch), instant snack
Deng), food fiber (indigestible dextrins, reduction indigestible dextrins etc.), emulsifier, stabilizer, alcohols, nutritional ingredient (dimension
He orders class (A, B1、B2, niacin, B6、B12, C, D, E, K, folic acid, pantothenic acid etc.), minerals (potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese
Deng)) etc..
For example, manufacturing molded food product of the invention as follows using above-mentioned raw materials.
Firstly, processing food raw material to prepare supplement raw-food material.As the preparation method of supplement raw-food material, make
It is prepared with commonly known method, if sugaring chestnut of the example as nut processed food, can enumerate Japanese Unexamined Patent Publication
The manufacturing method recorded in 2015-53 bulletin.In addition, for supplement raw-food material, by (in preparation) or sugared before sugaring
Cross cutting etc. after the preparation of stain chestnut, can be made the supplement raw-food material of 5~10mm or so on one side.Using there is the manufacturing method
Sugaring chestnut deliciousness of the molded food product of the invention due to being added to baking, entire molded food product can be improved
In terms of flavor preferably.
Then, glycerol is granted on the surface of supplement raw-food material.For the method for granting, used for example, can enumerate in supplement
After glycerol whole stirring later is added in raw-food material or impregnates supplement raw-food material 1~10 minute in glycerin liquid
It drains.In addition, the auxiliary materials such as soybean protein can be used also to grant other than glycerol.In the present invention, make glycerol
The impermeable center that raw-food material is used to supplement, and glycerol only is granted in surface section, it is critically important in terms of flavor.
In addition, for the amount of granting, in terms of mouthfeel, keeping quality, it is suitble to relative to supplement with 100 parts of raw-food material, with 7~
27 parts of ratio grants glycerol.If glycerol is 7 parts or more of ratio, can be improved it is depot, if it is 27 parts hereinafter, then wind
Taste becomes good.
Then, sugar sweetener is put into such as heatable mixing kettle, infusion to Bx reaches 84 ± 3.This is endured
Sugar sweetener after boiling has adherence, and the bonding of the supplement raw-food material of glycerol is applied as connection cereals and surface
Ingredient.It should be noted that not can be carried out supplement if glycerol is added in the sugar sweetener and forms bonding composition and use
The mouthfeel of raw-food material is adjusted or Aw is adjusted, and in mouthfeel, depot aspect, cannot obtain the effect of the application.
Liquid grease type is added in the sugar sweetener after above-mentioned infusion to be mixed.For the grease type, in room temperature
It is directly added for the grease of liquid down, solid grease adds after heating melting in advance.The grease type is added to become in molded food product
It must be not easy to be adhered to tooth or finger aspect is critically important.Then, cereals are added and the supplement food original of glycerol is applied on surface
Material, carries out being mixed to get mixture.It should be noted that adding in the case where there is auxiliary material in sugar sweetener or oil
It is mixed in lipid.
Then, said mixture is formed to obtain molded food product.It as the shape of molded food product, can enumerate: blocky, piece
Shape, rodlike etc..As forming method, for example, can enumerate: after sheet is made with roll compaction, it is cut into required shape with cutter, or
Simultaneously compression forming etc. is put into the molding die of arbitrary shape.It should be noted that in said mixture softness without easily molded
In the case where, it can also suitably cool down.
For the molded food product operated as described above, for example, packaging can be sealed and product is made.As packet
Package material can be enumerated: aluminium, aluminium-vapour deposition, oxidation aluminium-vapour deposition, silica steam plating, crystalline p p sheet etc. are carried out with the packaging material
The molded food product that sealed packaging contains is made in sealed package.
Embodiment
The present invention is concretely demonstrated in the following, enumerating embodiment.
1 > of < embodiment
Operation is manufactured food as described below in the way of becoming the forming of table 1.
(1) by after peeling baking chestnut cross cutting, the manufacturing method recorded in Japanese Unexamined Patent Publication 2015-53 bulletin, system are used
The sugaring chestnut that standby one side is 5~10mm.
(2) whole stirring after glycerol 5kg is added in above-mentioned sugaring chestnut 30kg relatively, in turn, be added soybean protein 5kg into
Row stirring, obtains to surface and applies the sugaring chestnut of glycerol.It should be noted that Aw is 0.80, after glycerol is granted before glycerol is granted
Aw is 0.70.
(3) sugar sweetener is put into together with auxiliary material in directly-firing heating and mixing still etc., infusion to Bx reaches 85.
(4) the fluid oil lipid that addition is previously heated to 60 DEG C in the sugar sweetener after above-mentioned infusion is mixed,
Then cereals are added and above-mentioned sugaring chestnut is mixed, obtain mixture.
(5) said mixture is put into molding die simultaneously compression forming, thus obtains the rodlike molding that every 1 is 23g
Food (long 90mm, width 18mm, high 20mm).At this point, supplement in molded food product with raw-food material be crushed on one side for 1~
8mm。
[table 1]
(weight %)
1 soybean protein of ※；Willpro N10 (Nippon Shinyaku Co., Ltd.'s manufacture)
2 glycerol of ※-column " (5.0) " indicates the amount for including in sugaring chestnut " 35.0 "
※ 3 is evaluated；Evaluation criterion
4 overall merit of ※；It is 3 or more △ whole projects is 2.5 that ◎ whole project, which is 4 or more zero whole projects,
Above × at least one project is lower than 2.5
2~5 > of < embodiment
Glycerol and soybean protein are granted into quantitative change more shown in table 2 with respect to sugaring chestnut, in addition to this, with embodiment 1
Same operation is manufactured food in the way of becoming the forming of table 1.It should be noted that the Aw that glycerol grants front and back is shown in
Table 1.
[table 2]
| Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative example 2 | Comparative example 3 | Comparative example 6 | Comparative example 7 | |
| Sugaring chestnut piece (kg) | 30.0 | 30.0 | 45.0 | 15.0 | 30.0 | 30.0 | 52.50 | 7.50 |
| Glycerol (kg) | 8.0 | 2.0 | 7.5 | 2.5 | 9.0 | 1.0 | 8.75 | 1.25 |
| Soybean protein (kg) ※ | 5.0 | 5.0 | 7.5 | 2.5 | 5.0 | 5.0 | 8.75 | 1.25 |
1 soybean protein of ※；Willpro N1 0 (Nippon Shinyaku Co., Ltd.'s manufacture)
< embodiment 6,7 >
Replace sugaring chestnut, in addition to this, operate similarly to Example 1 with raw-food material using supplement recorded in table 1,
Food is manufactured in the way of becoming the forming of table 1.It should be noted that dry fruit use is prepared by the well known method of strawberry
And it is die cut the product for being one side about 10mm.
1 > of < comparative example
It does not grant the sugaring chestnut of glycerol using surface, in addition to this, carries out similarly to Example 1.
< comparative example 2,3 >
By glycerol and soybean protein with respect to sugaring chestnut to grant quantitative change more as shown in table 2, in addition to this, with embodiment
1 same operation is manufactured food in the way of becoming the forming of table 1.It should be noted that the Aw that glycerol grants front and back is shown in
Table 1.
4 > of < comparative example
Carry out sugared dipping using the liquid glucose containing glycerol and prepare sugaring chestnut, in addition to this, similarly to Example 1 into
Row.It should be noted that the sugaring chestnut containing 35 weight % in molded food product total weight, wherein to contain 5 weight %'s
It is prepared by the mode of glycerol.
5 > of < comparative example
The sugaring chestnut for not granting glycerol using surface, in process (3), in addition to sugar sweetener and auxiliary material,
Additional glycerol carries out infusion and in addition to this carries out similarly to Example 1.
< comparative example 6,7 >
By glycerol and soybean protein with respect to sugaring chestnut to grant quantitative change more as shown in table 2, in addition to this, with embodiment
1 is carried out similarly.It should be noted that the Aw that glycerol grants front and back is shown in table 1.
< comparative example 8,9 >
It does not grant the supplement raw-food material of glycerol using surface, in addition to this, is carried out similarly with embodiment 6,7.
To operate as described above the flavor of obtained embodiment product and comparative example product, mouthfeel, shape-retaining ability, it is depot into
Evaluation is gone.The evaluation criterion that three professional group memberships are recorded using table 1 evaluates flavor, mouthfeel, shape-retaining ability and obtains
Average value out is shown in table 1.In addition, it is depot by the evaluation criterion for using table 1 to record in molded food product and molded food product
The result that the Aw value of supplement raw-food material is evaluated and obtained is shown in table 1.It should be noted that supplement raw-food material
Aw value after granting glycerol is shown grant after the value that stabilizes of Aw value after one day, in molded food product and molded food product
The Aw value of supplement raw-food material show and can evaluate the Aw value of depot molding two days later.
Evaluation as a result, embodiment generally has wet wet and soft mouthfeel, the astringent taste of glycerol, does not present
The supplement food materials flavor of raw-food material.In addition, depot excellent.In contrast, the depot of comparative example, shape-retaining ability, mouthfeel,
Flavor is deteriorated.
Claims (4)
1. a kind of molded food product, which is characterized in that contain cereals, supplement raw-food material, glycerol, sugar sweetener and grease
Class, and Aw be 0.67 hereinafter,
The glycerol is applied to the surface of the supplement raw-food material,
Applied the supplement food original of the glycerol in surface containing 15 weight of weight %~55 % in molded food product total weight
Material.
2. molded food product according to claim 1, wherein
Supplement is at least one of nut processed food and dry fruit with raw-food material.
3. a kind of manufacturing method of molded food product, which is characterized in that successively carry out following processes:
(1) process that processed food raw material obtains supplement raw-food material；
(2) process for granting glycerol on the surface of above-mentioned supplement raw-food material；
(3) process of the infusion sugar sweetener until Bx reaches 84 ± 3；
(4) liquid grease type is added in the sugar sweetener after above-mentioned infusion and is mixed, and then, adds cereals and above-mentioned increasing
It mends and uses raw-food material, and carry out the process for being mixed to get mixture；
(5) said mixture is formed into the process for obtaining molded food product.
4. the manufacturing method of molded food product according to claim 3, wherein
Supplement is at least one of nut processed food and dry fruit with raw-food material.
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